Tangy Bread and Butter Pickles with Crunchy Cucumbers (Print version)
Sweet and tangy bread and butter pickles made with crunchy cucumbers, ready in a couple of hours. Perfect for sandwiches, burgers, and snacking straight from the jar.
# Ingredients:
For the vegetables
01 -
1 1/2 lb (680 g) pickling cucumbers, sliced 1/4-inch thick
02 -
1/2 medium yellow onion, thinly sliced
03 -
2 tablespoons kosher salt
For the brine
04 -
1 1/2 cups (360 ml) apple cider vinegar (5% acidity)
05 -
1 cup (200 g) granulated sugar
06 -
1/2 cup (120 ml) water
07 -
1 tablespoon mustard seeds
08 -
1 teaspoon celery seeds
09 -
1/2 teaspoon ground turmeric
10 -
1/4 teaspoon red pepper flakes (optional)
# Instructions:
01 -
Toss the cucumber and onion slices with kosher salt in a large bowl. Let stand for 1 to 2 hours, then drain and rinse under cold water.
02 -
Combine the vinegar, sugar, water, mustard seeds, celery seeds, turmeric, and red pepper flakes in a medium saucepan. Bring to a boil, then reduce heat and stir until the sugar dissolves completely, about 2 minutes.
03 -
Divide the drained vegetables among clean glass jars, leaving about 1/2 inch of space at the top.
04 -
Ladle the hot brine over the vegetables until fully submerged. Let cool to room temperature, then seal and refrigerate for at least 2 hours before serving.
# Good to know:
01 -
Refrigerator pickles keep for up to 1 month.
02 -
For shelf-stable storage, process in a boiling water bath canner following current guidelines.